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Jam includes the tart skins of grapes and is far more flavorful than clear jelly. Remove the skins from the grapes, and, if desired, run them through a grinder or chop them in a blender or processor (I leave mine whole).

Cook the skins of the grapes very gently for 15 to 20 minutes, adding the slightest amount of water necessary to keep them from sticking to the pot.

In another pot over high heat cook the pulp until the seeds loosen, then push it through a colander to remove the seeds. Add the pulp to the skins and measure. Add three quarters of the quantity in sugar and cook the entire mixture rapidly for about 10 minutes. Continue cooking until the jelling point (220°) is reached, stirring often to prevent sticking. Pour into hot sterilized jars and seal. Process in a boiling water bath for 10 minutes.